Preparation. Preheat the oven to 200 °C/400 °F. Cut the broccoli from the stalk in flowerets and place in boiling, salted water for around 3 minutes until just tender. Drain in a colander. Finely slice the onion and pepper (de-seeded) in small pieces.• Melt the butter in a pan, stir in the onion and pepper and cook gently for about 5 minutes. Wash the lemon and finely grate the rind. Squeeze out the lemon juice.• Cut the cod and salmon fillet into 3 cm (1 in) pieces and sprinkle with lemon juice.• In a large bowl mix the cream cheese with the cream, thyme, salt, pepper, grated rind and pinch of nutmeg. Stir in the broccoli, cod, salmon, mussels, shrimps and onion and pepper mixture. Turn into a shallow baking dish.Cooking. Sprinkle the grated cheese over the mixture and bake in the oven for around 25 minutes until golden brown and cooked.• Delicious with mashed potatoes and a grated carrot and parsley salad.Preparation/cooking: approx.25/25 minutesContains per serving: 2455 kJ/590 kcal.50 g protein, 41 g fat, 5 g carbohydrateVariationFennel can be substituted for the broccoli and nutmeg. Add Pernod to the sauce, according to taste, and garnish with fennel leaves.4 servings